“The industry as a whole realises that there is huge impact on probiotic viability when you heat treat it so that’s the problem we are trying to overcome in a very economical cheap way,” founder Sinéad Doherty, PhD, told us at Food Ingredients Europe this week.
“We can deliver probiotics with high yields, low cost and have a high viability and bioavailability of mineral mixtures in a dry format. We have proven that the technology can protect probiotics against temperatures as high as 140°C for more than 12-15 minutes which is exceptional for the area of infant formula at the moment.”
The encapsulation system employs both dairy and pea proteins, the latter benefitting from recent EU law changes that allow its use in infant formulas for the first time.
Invested in pre- and probiotics? Probiota 2014 will explore the prebiotic-probiotic scientific frontier, its evolution and commercial application in food, nutraceuticals, pharmaceuticals and cosmetics across the globe.
The 2-day, 2-stream event – formerly Probiotech and Microbiota - will be held in Amsterdam on February 4-5 next year. Will you be joining your peers there?
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